Chef’s Notes: This is one of my favorite soups. It’s so simple and so flavorful. Not much else to say about it. It’s just good food. 🙂 There are a lot of recipes available for Italian Wedding Soup; this is my personal variation on those recipes.
Italian Wedding Soup
1 tsp. minced onion
1 tsp. minced garlic
2 T. coarsely chopped fresh parsley
1 T. fresh grated Parmesan cheese
Pinch (1/16 tsp.) of salt
Fresh ground pepper, a turn or two of the pepper mill
Smidgen (1/32 tsp.) of nutmeg
1/2# ground beef
1/4 C. fresh bread crumbs (I toasted one slice of wheat bread and tore it into very tiny pieces)
In medium-sized mixing bowl, whisk egg. Add onion, garlic, parsley, Parmesan, salt, pepper, and nutmeg and mix thoroughly. Add beef and bread crumbs and combine all the ingredients with your hands. Break off small pieces of meat and form bite-size meatballs (about 20).
6 C. crockpot chicken stock
2 C. water
1/4 tsp. salt, or to taste
2 oz. spaghetti (about the circumference of a quarter), broken into fourths
1 T. fresh grated Parmesan
4 C. fresh spinach, rinsed and stems removed
Place chicken stock and water in large cookpot and add salt. Heat over high heat until boiling. Remove the pot from the heat and turn the burner down to medium low. Stir spaghetti into the stock, then put meatballs in, one at a time with a spoon. Return pot to burner, cover, and cook for about one hour.
In a medium bowl, whisk the egg until frothy; stir in cheese. Very slowly drizzle the egg mixture into the soup and stir gently with a fork to form thin stands of egg. Add the spinach and cook just until the spinach wilts, only a minute or two.
Serve with additional Parmesan for garnish.
Just a side note: I actually have measuring spoons for “pinch,” “dash,” and “smidgen.” I picked them up at Goodwill but they are available for purchase online. How fun. 🙂